Grandma's Braised Steak
800g oyster blade steak
4 tbs plain flour
1 large brown onion thinly sliced
4 tbs tomato sauce
salt & pepper
approx 20 cherry tomatoes
1 tsp turmeric (optional)
“TRULY A CHILDHOOD MEMORY. I CAN'T COUNT THE NUMBER OF TIMES GRANDMA COOKED THIS FOR DINNER IN HER TINY IRON GAS OVEN AT 194 DANDENONG ROAD.
GREAT EXAMPLE OF SIMPLE FOOD FROM WHEN TIMES WERE MUCH HARDER”
Designed to be easy. Just throw it all in and wait.
If your steaks are large, then cut them in half. Should be around 10 x 7cm pieces as a maximum.
Roll steaks in flour until well coated, and place in the bottom of a medium casserole dish. Spread the onion on top of the steaks, then drizzle over the tomato sauce evenly (can be a bit generous with the measurement if you like).
Season well with salt & pepper, and then just barely cover with water. Add the tumeric if using, and mix through gently.
Cook in a moderate oven for 1½ hours or until meat is very tender.
Slice cherry tomatoes in half and roast on a baking paper lined tray until just soft (about 10 minutes).
Dish up the braised steak onto serving plates, and top with 4-5 roasted cherry tomatoes for each plate. Serve with mashed potato and a green veggie (sprouts go well).
Serves 4-6 people.
YOU CAN TRY OTHER CUTS OF MEAT, BUT REMEMBER IT'S A SLOW COOK - SO KEEP IT AT THE BUDGET END OF THE SPECTRUM - WITH GRANDMA, IT WAS ALWAYS OYSTER BLADE. SHE DIDN'T PUT THE TURMERIC IN, BUT I FIND IT GIVES IT A BIT OF A LIFT, AND COLOURS THE DISH NICELY AS WELL.
THIS IS THE BEST FRIEND OF MASHED POTATO.